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Bhel puri recipe, Papdi recipe

by 73 Comments

bhel-puri-recipe-1
I had bhel puri in Kailash Parbhat once and totally loved it. Since we went for lunch buffet, the chaat items were unlimited. And we all enjoyed the delicious chaat very well.  Since I made Sev for Diwali, and I had some puffed rice that I bought for Saraswathi pooja, I thought of making bhel puri/Poori at home. I thought first I will make the chutneys first today and tomorrow the chaat, but then could not control my craving for chaat and I was super bored today.
I made chutneys first, then made papdi. If we have these things ready, then all we have to do is some shaking business for mixing all the ingredients to make bhel puri. So if you want the chutney recipe, you can click on the ingredients list that will take you to the respective recipes. I referred Sailus food for this and also Jeyashri to get an idea about the ingredients. The ingredients can be added according to your taste bud.  So feel free to experiment with the ingredients.
Firstly lets see the papdi recipe.  This can be used in all varieties of chaat recipes…

papdi-recipe-homemade

Papdi recipe – Ingredients

Maida/ All purpose flour – 1 cup

Oil/ghee – 1 tblsp

Ajwain/Kalonji seeds – 1 tsp

Salt – As needed

Water – As needed

Oil – For deep frying

Method:

  1. Mix flour, oil/ghee, ajwain and salt well and then add water to make a stiff dough. Cover and keep aside for 30 minutes.

    2. pd1

  2. Again knead well to form a smooth dough and roll into big thin circles. Cut into small circles using any lid or a round cookie cutter.

    3. pd2

  3. Prick with fork to avoid puffing and deep fry in hot oil both sides in medium flame until golden in colour.

    4. pd3

  4. Drain in paper towel and store in airtight container after cooling down.

Homemade-papdi-recipe_2

 Bhel Puri Recipe

bhel-puri-recipe

Bhel puri recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 0 mins    |  Serves: 4

Ingredients

Puffed rice/Pori – 2 cups

Sev – 1/2 cup

Green chutney – 2 tsp

Sweet chutney – 2 tbsp

Onion – 1 , chopped finely

Tomato – 1 ,chopped finely

Coriander Leaves – 2 tbsp, chopped finely

Lemon juice – 2 tsp

Chilli powder – 1/4 tsp

Chaat masala – 1 tsp

Peanuts (otional) – 1 –2 tblsp

Pomegranate – 2 tblsp

Papdi – 8 , broken roughly

Chopped green mango – 2 tbsp

Boiled potato (Optional) – 1, chopped into chunks

Method

  1. Take a bowl,large enough to mix all these ingredients and keep them ready before you start. Firstly add the chutneys,lemon juice,chaat masala and chilli powder. (add more of sweet chutney)

    2. bp1

  2. Mix it and add onion,tomato,potato,coriander leaves, pomegranate with the salad fork. Then add the puffed rice and toss well.

    3. bp2

  3. Lastly add the sev and papdi and mix well.

    4. bp3

Serve immediately. After some time the puffed rice becomes soft, I love that way too 🙂
bhel puri recipe

Reader Interactions

Comments

  34. Looks so colorful and inviting, Luv all those clicks, the props the base and needless to say the bhel…everything compliments each other. I am not a fan of bhel but ur version sounds very appealing 🙂

    Reply

  96. Super yum…that bowl is making me crave for it so much…long time I have not had chaat and after all the diwali sweets I think this is what my tongue is asking.

    Reply

  114. Immaculate Divya Bruno Sathyan, Sorry for the late reply, I think you should have added more water. Next time try to make a stiff dough, also cook in medium flame till it turns golden brown to turn crisp. Try pricking in more areas. Its very easy to get. Do try and see again

    Reply

  130. I tried this one too minus the sweet chutney & papdi, I used store bought mixture(the one sold in all sweet shops) instead for the crunch…came out good 🙂

    Reply

  138. I used to make bhel by dumping all ingredients at one go ..i knew it was a wrong method and then i found this on your site…followed ds n wow! It tastes superb!, hubby jst loved it! Thank uu Raks 🙂

    Reply

  140. I have only one question. Is the sev served hard right out of the package or do you cook it first?
    Oftentimes I saute it lightly in butter before adding rice and water and let it simmer 20 minutes or so with my rice.
    I am unsure how to use it in the Behl Puri recipe.

    Reply

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